Analysis of triazine herbicides residues in butter and pasteurized milk

A method has been developed for the determination of atrazine, cyanazine, prometryn, simazine, and terbutryn residues in butter. The residues were extracted from the matrix with a mixture of petroleum ether/methanol (3 + 1), and from the separated water-methanol phase extraction was carried out with chloroform. The extract was cleaned up on an alumina column. Capillary glass liquid chromatography using a 15 m x 0.32 mm glass capillary column coated with OV-1 and an alcali flame ionization detector were employed for the analysis of the residues. The analyses were evaluated by the internal standard method, using metribuzin as the internal standard. The recovery of the method was 68.7%-79.8% for the individual herbicides under study at the fortification level of 0.1 mg.kg-1 and 79.2%-91.9% at the fortification level of 0.02 mg.kg-1. The determination limit of the method was 0.005 mg.kg-1. When centrifuging full milk, residues of triazines were partitioned between the water and fat phases, whereby 17%-82% of the residues were transferred to the milk fat. Samples of commercial butter were analysed and found to contain 0.005-0.023 mg.kg-1 atrazine.